 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Adaptation from the spinach souffle taught to me at The Stock Pot cooking school, 1975. Another use for the prolific zucchini in a delectable way. Ingredients:
1 1/2 cups of grated zucchini-coarse side of box grater |
1/2 teaspoon of salt |
1/4 cup of butter |
1/4 cup of flour |
1 cup of scalded milk |
6 peppercorns |
1 half of onion |
1 bay leaf |
6 passes of fresh nutmeg over a microplane |
6 eggs separated |
more butter (or use the saved butter wrappers you have in your refrigerator, just for greasing the inside of cake pans and souffle dishes) |
1/4 grated asiago cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Salt the zucchini, let sit in colander while you make the sauce. Put in clean kitchen towel and wring it dry.
3. Heat milk to scalding with onion, peppercorns & bay leaf. Reserve.
4. Melt butter and whisk in flour in another sauce pan. Cook over medium heat til thick and smooth.
5. Strain hot milk and add to the roux off the heat, whisk til smooth.
6. Back on the heat, low-medium, cook until very thick.
7. Season with nutmeg, 1/4 teaspoon of pepper and 1/4 teas of salt.
8. Beat egg yolks til lightened.
9. Add one spoonful of cream mixture to egg yolks, mix well to temper the eggs, add eggs back to white sauce.
10. Add in zucchini. Stir to mix.
11. Beat egg whites nearly to stiff peaks.
12. fold in base mixture.
13. Prep souffle dish by buttering the dish and coating with the grated asiago cheese.
14. Fill with light fluffly zucchini base.
15. Bake at 350 degrees for 35-40 minutes.
|
|